Naturally Sweetened Vegan Chocolate Mousse
Adapted recipe from Minimalist Baker
Servings 6 (glasses)
1/2 cup + 1 Tbsp unsweetened cocoa powder or cacao powder
1 Tbsp carob powder (optional // deepens the chocolate flavor and sweetens)
3/4 cup vegan bittersweet/dark chocolate)
1 pinch sea salt
1 14-ounce can full-fat coconut milk (Thai Kitchen or Whole Foods 365 organic)
1 tsp pure vanilla extract
6-9 whole pitted medjool dates (this helps thicken as well as naturally sweeten!)
Coconut or other non-dairy Whipped Cream (such as So Delicious Dairy Free Coco Whip available at Whole Foods)
In a small saucepan, combine cocoa or cacao powder, carob powder (optional), bittersweet dark chocolate, salt, and 3/4 cup coconut milk. Begin warming over medium-low heat, whisking to combine.
Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla.
Transfer the mixture to a high-speed blender. Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint.
Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.
Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.
To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and (optional) chopped vegan dark chocolate.
Store leftovers covered in the refrigerator up to 5 days.